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Preheat the oven to 350°F.
Oven-toast the chopped pecans and halves for 5-7 minutes. Let cool.
Reduce oven temperature to 325°F.
Mix the eggs, Sucanat, Raw Agave, vanilla and butter together. Stir in the cooled chopped pecans.
Pour mix into chilled pie crust. Arrange pecan halves on the top.
Bake pie for 1 hour or so on the middle rack of the oven. (Depending on your oven, it might be a few minutes more--or less!*)
The most difficult part of this recipe is letting it sit on the counter long enough to cool properly and set. Please allow at least two hours.
[*Hint: Baking Illustrated, from the editors of Cooks Illustrated Magazine, recommends this test for doneness: "Bake until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon."] |
